No-Bake Chocolate Cookie Bliss!

Indulge in no-bake cookie bars featuring creamy medjool dates and crunchy roasted cashews for a delightful, easy treat.

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Prep Time 1 15

Total Time 1 15

Course Dessert

Cuisine American

Servings 16

Calories 250 kcal

Ingredients

1 1/2 cups roasted cashews
1 cup medjool dates (pitted)
4 tablespoons coconut oil
2 tablespoons coconut or almond milk
1 tablespoon vanilla extract
1/4 teaspoon salt
3 cups old-fashion oats
1 cup cooked plain quinoa
2 tablespoons ground walnuts or almonds
6-8 ounces dark chocolate (chopped into chunks (about 1 1/2 cups))

Instructions

Line a 9x13 inch baking dish with parchment paper.
In a food processor, combine cashews and dates. Process until a thick paste forms. Add coconut oil, milk, vanilla, and salt. Process until smooth.
In a large bowl, combine oats, cooked quinoa, and ground nuts.
Pour the cashew paste into the bowl with the dry ingredients. Mix until evenly combined. Let cool for 5 minutes, then stir in dark chocolate chunks.
Press the mixture evenly into the prepared baking dish.
Melt an additional 2 ounces of dark chocolate and drizzle over the bars. Sprinkle with sea salt. Chill for at least 1 hour until firm. Cut into bars.

Notes

- For an extra rich chocolate flavor, use dark chocolate with at least 70% cacao.
- Ensure your cashews and dates are soft enough to form a smooth paste in the food processor.
- For a firmer texture, chill the bars for longer than 1 hour.
- Store leftovers in an airtight container in the refrigerator for best results.

Allergens: Tree nuts, Peanuts, Wheat, Soybeans.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.